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Method

Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the
centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter, and gently stir in half the blueberries.

Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another
2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with golden syrup and the rest of the blueberries.

You absolutely cannot beat this recipe for American pancakes. Time and time again I use this and am always so happy.
I have added sugar, blueberries, reeses pieces, chocolate chips, raisins..... etc.... to the batter before flipping over and they have all made such delicious additions.
I love this recipe!

Brilliant recipe, all I would add is that they're better with a little pinch of salt in. I make these in a big batch and freeze them invetween greaseproof paper then transfer them in to sandwich bags so quick breakfasts for me and my toddler, just pop a couple in the microwave and they're as good as when freshly made.

We had blueberry pancakes at Bills for breakfast the other morning so I came home and looked up the recipe here - ta dah! No blueberries but plenty of freshly picked raspberries and they were delicious. The only recipe my son has asked me for before he leaves for university!

Great recipe. I made pancakes without blueberries (just because I didn't have them) and I served them with maple syrup and a lot of fruits: strawberries, bananas, nectarines and kiwis. The rest of pancakes, which remains after meal, we've eaten with icing sugar or with cottage cheese and currant jam, I like all of the ways of servings, but the best was pancake with maple syrup, strawberries and kiwis all together.

Being that I'm Canadian, we like our pancakes to be proper pancakes...thick, fluffy, and served with maple syrup. This recipe reminds me of the pancakes my Mom would make me growing up. My favourite pancake is with blueberries in them so whenever I get a craving for pancakes, this is the recipe I turn to (as it's just like my Mom's). My friend's kids love it when I make these. They are delicious!

Made these for dinner on pancake day and they were ace. Really simple to make, incredibly tasty, and the perfect texture. I added a little cinnammon to the batter and let it chill in the fridge for a good 30mins before frying. The mixture made 12 pancakes in the end; we served them with extra blueberries and maple syrup (as suggested), and a small dollop of vanilla ice cream. Will certainly be making these again very soon, perhaps for for a chilled weekend breakfast/brunch.

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